Rueben Casserole
I love a Rueben sandwich so much that I incorporated its flavors and ingredients into a vegan casserole-style meal. It’s a simple mushroom, smoked tempeh, and sauerkraut-based filling sandwiched between hearty potato hash browns. My kids think it tastes like a breakfast dish because of the hash browns. Whether you choose it for breakfast or dinner, it’s a hit!
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Prep time: 30 minutes
Cook time: 40 minutes
Serves: 4-6
Kitchen Tools
- 9 x9 inch casserole dish
- Parchment Paper
- High Speed Blender
- Medium skillet
- Medium bowl
- Cutting Board & Knives
Ingredients
- One 20-ounce package frozen hash browns (no added oil)
- 8 ounces mushrooms, sliced
- 1 red bell pepper, seeded and diced
- 3 tablespoons nutritional yeast flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups fresh spinach
- 1 cup Russian Dressing
- One 14-ounce can sauerkraut, drained
- One 6-ounce package Lightlife Organic Smoky Tempeh Strips
Thousand Island Dressing
-
½ cup raw cashews
- 7 ounces extra firm tofu
- 1/4 cup water
- 6 tablespoons ketchup
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon lemon juice
- ¼ teaspoon dried mustard
- ¼ teaspoon sea salt
- 2 tablespoons sweet pickle relish
Directions
- Preheat oven to 400°F. Line a 9 x 9 inch casserole dish with parchment paper and set aside.
- Thaw the frozen hash browns.
- Place the Thousand Island dressing ingredients (except the relish) into a high speed blender and blend until smooth and creamy. Fold in the sweet pickle relish. Set aside.
- In a skillet over medium-high heat, saute the mushrooms and bell pepper in a small amount of water until tender. Add the nutritional yeast, garlic powder, and onion powder, stirring to combine. Add the spinach and cook until it wilts.
- Press half of the hash browns into the bottom of the prepared pan.
- Mix the Thousand Island dressing with the sauerkraut and spread on top of the potatoes.
- Spread the sautéed spinach, mushrooms, and peppers over the sauerkraut.
- Cut the tempeh strips into small 1-inch pieces and sprinkle over the vegetables.
- Cover with the remaining hash browns.
- Bake, uncovered, for 20-30 minutes or until potatoes are browned around the edges.
Grocery List
Produce
- 8 ounces mushrooms, any variety
- 1 red bell pepper
- 3 cups fresh spinach
- One 6-ounce package Lightlife Organic Smoky Tempeh Strips
- 7 ounces extra firm tofu
- 1 tablespoon lemon juice
- Salt
Grains, Nuts & Seeds
- 1/2 cup raw cashews
Baking & Spices
- 3 tablespoons nutritional yeast flakes
- 1/2 teaspoon onion powder
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried mustard
Canned and Jarred Goods
- One 14-ounce can sauerkraut
- 2 tablespoons sweet pickle relish
- 6 tablespoons ketchup
Frozen Foods ❄️
- 20 ounce package frozen hash browns (no added oil)